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6
Easy
45 min
By Jo Pratt
Published 2009
To make your main course as stress-free as possible, coat the lamb in the artichoke and truffle crust in advance, keep in the fridge and return to room temperature just before roasting. Also delicious with baby courgettes sautéed in olive oil with lemon juice and zest.
Place the bread and oregano leaves in a food processor and blitz to crumbs. Add the truffles and the walnut pieces and pulse to a coarse crumb consistency. Stir in the Parmesan and 3 tablespoons of olive oil and season.<